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[The Merchant Of Menace]

It was invented by the Scottish, not the English.

[Tellemurius]

hell i made you show up, CONTRIBUTE SOMETHING!

[The Merchant Of Menace]

I'll teach ye's an Ulster Fry when it comes to Ireland.

[Tellemurius]

i wouldn't care any less, i might as well throw the Americans a bone too. AMERICAN RECIPES ARE THROWN IN NOW!

[Tellemurius]

shameless bump.

[abculatter_2]

shameless bump.

If you want more people to post, I recommend taking off that country-specific limitation. A suggestion, and maybe a special section at the top of the OP is fine.


Recipe Name: Sourdough English Muffins

[For those who don't know about sourdough starters, this website if probably the best way to learn about them. The guide also has a link to a website which will give you a very good quality dehydrated starter for the cost of 2 postage stamps!]

Recipe taken from http://www.thefreshloaf.com/node/3241/sourdough-english-muffins

ingredients
-----------
(Parenthesis are optional sections)

- ¹/₂ cup sourdough starter
- 1 cup milk (preferably room temperature)
- ~2 ³/₄ cups all-purpose flour (I used about 2¹/₂ to 2¹/₄ cups. Unbleached is preferred, but not necessary.)
- 1 tablespoon sugar
- ³/₄ teaspoon salt (I used less)
- 1 teaspoon baking soda
- Semolina or cornmeal, for dusting

Instructions
---------------
[A note about mixing: Remember that this isn't a quick bread, like banana bread or muffins, so don't be afraid to mix things together thoroughly.]

1. Mix 2 cups flour plus starter and milk in a bowl. Cover with plastic wrap and let rise at room temperature for 8 hours or overnight.

2. Add flour, sugar, salt, and baking soda and mix.

3. Turn onto a lightly floured surface and knead for 4-5 minutes.

4. Roll out to ³/₄ to ¹/₂ inches and cut with a round biscuit cutter [A tip: make the muffins small. They'll grow considerably after the later rise and cooking]. You can reroll scraps, though you may have to let the dough rest for 15-20 minutes if it becomes too tough to roll.

5. Place muffins on a surface dusted with semolina or cornmeal and let rest for 45 minutes.

6. Lightly spray or oil skillet or griddle and heat on medium. Cook the muffins for 6-8 minutes on each side.

Consume topped with ham, bacon, or smoked salmon, a poached egg, and hollandaise sauce, or with any other topping you feel appropriate.

prepare time: 5 minutes mix, 8 hour rise, 5 minutes mix, 4-5 minutes kneading, 5 minutes rolling and cutting, 45 minute rest, 12-16 minutes each batch (makes about 3 batches of 4)
Totals:
Active: 30-40 minutes
Inactive: 8 hours 45 minutes

[Tellemurius]

have you at least made that recipe?

[MaximumZero]

Considering the "I used" sections, I'd say it's a good bet that these were actually made.

Also, as far as a bread recipe goes, it looks pretty good, if not somewhat standard.

[Supercharazad]

Well, I'm not sure if It counts, but I have a great Scrambled Eggs recipe

Recipe Name: Scrambled Eggs

ingredients
-----------

3 eggs (can be changed if you are not that hungry, more for more food)
Some milk
Bacon (If you have it leftover)
A large carrot.
Some salt and pepper.
Oil (I prefer Olive, NOT virgin or extra virgin)

Instructions
---------------
Atep 1: Add oil to pan, move the pan so the oil covers most of it (don't add too much oil, just a splash), heat up hob to any temperature (I have a halogen hob, and I use the "6" setting) that is hot.

Step 2: Grate carrot into bowl, chop bacon finely, crack eggs into bowl.

Step 3: Beat the eggs with a fork, add salt and pepper, then beat a bit more.

Step 4: Hold hand over oil, if you can feel heat, go to step 5, if not, wait until you can.

Step 5: Add Eggs to pan.

Step 6: Move the eggs a bit, add about a teaspoonful of milk per egg used.

Step 7: With a flat wooden spatula, move the egg and milk around, if you see bubbles, move the egg in that area.

Step 8: Add grated carrot and bacon.

Step 9: After all the egg is solid, put into a bowl and enjoy.

Prepare time: About 15 mins, 5 getting ingredients and utensils, 5 mixing and preparing, 5 cooking.

It's easy to make, tastes GREAT and is perfect for a beginner's dish.

EDIT: Yes, it's meant to be an English dish, but it's pretty International, so, it must be a BIT English

[Supercharazad]

I'll teach ye's an Ulster Fry when it comes to Ireland.

If you forget the potatoe bread or soda bread, I will find you and kill you. Fair warning.

[Tellemurius]

there's regular olive oil?

[Supercharazad]

there's regular olive oil?

Yes. Most places should have cheap olive oil of medium quality. That's what I like to use, never with any additives or anything, it just kills the flavour of whatever I'm frying.

[Tokkius]

Recipe Name: ****'s Family Style Egg Salad Sandwiches (What, you think you're getting my name that easily?)
Difficulty: Extremely Basic

Ingredients:

1-4 Eggs (Depends upon your preferences and whether or not you want leftovers)
Yellow Mustard
Ground Horseradish
Mayonnaise
Yellow Onion
Sea Salt (Important that it's sea salt, regular table salt just tastes different)
Crushed Black Pepper
Bread (I prefer sourdough or, in a pinch, marbled rye. Obviously, this is just a matter of preference)

Preparation:

1] Hardboil the eggs. Boiling time can vary by elevation, but I find that from first placing the pot on the stove, to finally removing it, 24 minutes is a good time. The yolk should be solid, not runny, or it ruins the taste.
2] Set the eggs aside in cold water to cool.
3] Chop the onions into a fine distribution. Big chunks can concentrate the flavor too much, and if they're minced a lot of the juice will escape.
4] Once the eggs are cooled (5 minutes should do), peel them and place them in a bowl large, then chop them into small chunks, yolk and all. The bowl should have enough room to place the other ingredients in.
5] Add one teaspoon of mustard per egg, one heaping tablespoon of mayonnaise per two eggs, and a pinch of horseradish according to preference. It may seem like a lot, but it's worth it, believe me.
6] Add the onions, horseradish, salt and pepper.
7] Stir thoroughly. The mustard should color the entire concoction a creamy yellow.
8] Toast bread slices lightly, then portion the egg salad onto the bread to make it into a sandwich, of course!

Most everyone I meet tells me I'm crazy for liking this, but I'm too busy salivating to care.

[Tellemurius]

darn i almost had it!

[abculatter_2]

have you at least made that recipe?

Yes, and they were amazing.

Also, I really wish I had horseradish so I could try that egg salad recipe... and some more eggs for that matter.